不同品种(系)马铃薯挥发性风味物质对比分析

为探究不同品种（系）马铃薯挥发性风味物质，采用固相微萃取和气相色谱-质谱联用技术对蒸制35 min熟化的普通马铃薯品种（系）桂农薯1号、费乌瑞它、品系25号和46号以及特色品种桂彩薯1号5个马铃薯品种（系）进行挥发性风味物质萃取和分离鉴定，并利用相对气味活度值（ROAV）进行主成分分析，建立风味品质综合评价模型，结果表明:桂农薯1号和46号的检出物质种类最多，有32种，费乌瑞它27种，25号17种，均表现为醛类物质种类最多，占总检出物比例也最高，桂彩薯1号检出物质有21种，其中，烃类物质种类最多，酯类物质占总检出物比例最高，醛类其次；46号的关键性风味物质（ROAV≥1）种类最多，达18种，桂农薯1号和费乌瑞它有14种，桂彩薯1号和25号只有6种，5个马铃薯品种（系）共同的关键性香气物质有4种，为正辛醛、壬醛、正癸醛、2-戊基呋喃；主成分分析结果表明，马铃薯评价体系可由两个主成分来表征，不同马铃薯品种风味品质综合排名由高到低依次为46号、桂农薯1号、费乌瑞它、桂彩薯1号和25号。综合分析认为，醛类物质是蒸马铃薯的主体风味物质，5个马铃薯品种（系）中46号整体风味最佳。

Comparative Analysis of Volatile Flavor Compounds in Different Varieties (Lines) of Potatoes

To explore the volatile flavor compounds in different varieties (lines) of potatoes, volatile flavor substances were extracted, separated and identified by solid-phase microextraction and gas chromatography-mass spectrometry in 5 potato varieties (lines) common potato varieties (lines) GuiNongshu No. 1, Favorita, strains 25 and 46, and characteristic variety GuiCaishu No. 1, which were steamed for 35 min and matured, and the relative odor activity value (ROAV) was used for principal component analysis to establish the comprehensive evaluation model of flavor quality. The results showed that: GuiNongshu No. 1 and 46 had the most types of detected substances, with 32 species, Favorita had 27 species, and strains 25 had 17 species, all showed the most types of aldehydes, accounting for the total proportion of detected substances was also the highest. There were 21 kinds of detected substances in GuiCaishu No. 1, among which hydrocarbon substances were the largest, ester substances accounted for the highest proportion of total detected substances, followed by aldehydes; The key flavor substance (ROA≥1) of 46 was the most, up to 18 species, GuiNongshu No. 1 and Favorita had 14 species, GuiCaishu No. 1 and 25 had only 6 species, and the common key aroma substances to 5 potato varieties (lines) were four types, which were n-octanal, nonanal, n-decanal, and 2-pentylfuran; the principal component analysis results showed that the potato evaluation system could be characterized by two principal components, and the comprehensive ranking of flavor quality of different potato varieties from high to low was 46, GuiNongshu No. 1, Favorita, GuiCaishu No. 1 and 25. Comprehensive analysis shows that aldehydes are the main flavor substances of steamed potatoes, and 46 of the 5 potato varieties (lines) has the best overall flavor.